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Table 3 Incidence rate ratios (IRR) for colorectal cancer per additional intake of 25 g red or processed meat subdivided by the studied genotypes.

From: Polymorphisms in NFkB, PXR, LXR and risk of colorectal cancer in a prospective study of Danes

    Red and processed meat
  Ncases Nsub-cohort IRRA 95% CI IRRB 95% CI p-valueC
NFkB -94ins/del        
   II 121 307 0.96 (0.90-1.03) 0.97 (0.90-1.04) 0.03
   ID and DD 257 449 1.03 (0.98-1.08) 1.03 (0.98-1.09)  
PXR rs1523127        
   AA 127 257 1.04 (0.98-1.12) 1.04 (0.97-1.12) 0.28
   AC and CC 251 499 1.01 (0.96-1.06) 1.01 (0.96-1.07)  
PXR rs2276707        
   CC 237 441 1.02 (0.97-1.08) 1.02 (0.97-1.08) 0.53
   CT and TT 141 315 1.01 (0.95-1.07) 1.01 (0.94-1.08)  
PXR rs6785049        
   AA 136 259 1.01 (0.95-1.07) 1.01 (0.95-1.08) 0.72
   AG and GG 242 497 1.02 (0.97-1.08) 1.02 (0.97-1.08)  
LXR rs1405655        
   CC 169 347 1.02 (0.97-1.07) 1.02 (0.96-1.08) 0.91
   CT and TT 209 409 1.02 (0.96-1.08) 1.02 (0.96-1.08)  
LXR rs2695121        
   TT 117 221 1.04 (0.98-1.12) 1.05 (0.97-1.12) 0.28
   CT and CC 261 535 1.01 (0.96-1.07) 1.01 (0.96-1.07)  
  1. ACrude (adjusted for age and sex).
  2. BAdditionally adjusted for status of HRT (women only), smoking status, alcohol, dietary fibre, physical activity, NSAID use and BMI.
  3. Cp-value for interaction between genotype and red and processed meat for the adjusted estimates.
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